Risotto

Ingredients

• 500g arborio rice
• 3 onions
• 3 garlic cloves
• Handful of dried porcini
• 500g beef mince
• Chicken stock (2 cubes, 900ml)
• 1 glass red wine
• Parmigiano
• ½ tsp black pepper

1. Dice the onion and crush the garlic before frying them in some olive oil.
2. Add the mince and let it brown slightly, before adding in the red wine.
3. Pour in the rice and let it "crack" for about 5 minutes, stirring to avoid it sticking too much to the bottom.
4. Slowly add the chicken stock and continue stirring.
5. Hydrate the dried mushrooms in a bowl of boiling water, then chop up with scissors before adding into the mix. Add in the mushroom "tea" too, being careful to leave any silt behind. The black pepper can go in now too.
6. Cover the pot while it cooks for about 20 minutes. You shouldn't need to add any salt, as the stock seasons things well (as does the upcoming parmigiano).
7. Add in the parmigiano and crack some fresh black pepper over each portion when serving.

Serves 5.